Here’s a light springtime soup bursting with flavor. To keep the colors vibrant, be sure not to overcook the vegetables. Simply wonderful.

Vegetable Mint Soup
Recipe type: Soups and Stews
Serves: 4
  • 5 Cups chicken broth
  • 1 1/2 Cups frozen mixed vegetables (peas, carrots, corn, lima beans, green beans)
  • 1 large tomato; halved, seeded, and diced (1 1/2 Cups)
  • 2 Tablespoons finely-chopped chives or scallion tops
  • 1 teaspoon chopped fresh mint leaves (or 1/2 teaspoon dried mint, crumbled
  • freshly-ground black pepper, to taste
  1. In a saucepan, bring the broth, frozen vegetables, tomato, chives, an mint to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 5 minutes stirring occasionally, until the vegetables are tender. Season with the pepper.
This recipe yields 8 cups for 4 servings.

Per 2 cups: 89 calories; 7g protein; 4g fat; 14g carbohydrate; 0mg cholesterol; 182mg sodium.

NOTES: Recipe from "The Woman's Day Cookbook" by Kathy Farrell-Kingsley and the Editors of Woman's Day.

Serve right away.

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